Description
A hearty and nourishing mushroom barley soup with lentils and fresh dill, simmered in a creamy herb-infused broth for a comforting one-pot meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 300 g mushrooms (cremini or button), sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup pearl barley, rinsed
- 1/2 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add mushrooms and cook for 8–10 minutes until softened and lightly browned.
- Stir in thyme, rosemary, salt, and black pepper.
- Add barley, lentils, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 35–40 minutes until grains and lentils are tender.
- Whisk plant-based milk with flour until smooth, then stir into the soup.
- Simmer for 5–10 minutes until slightly thickened.
- Stir in fresh dill and lemon juice, adjust seasoning, and serve warm.
Notes
- Substitute barley with rice or quinoa for a gluten-free option.
- Add spinach or kale at the end for extra greens.
- Use coconut milk for a richer flavor.
- Store in the refrigerator for up to 4 days.
- Add broth when reheating if the soup thickens.
- Freeze for up to 2 months and thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
